hen place 6 slices of potato to cover fish.
Heat
Boil the potatoes in a pan of water until soft.
While they're boiling, dice bell peppers and finely chop pistachios (remove pistachios from shell, but don't worry about taking the brown 'skin' off the green flesh).
Remove and drain potatoes when done.
Lightly fry peppers with black pepper to season. When they start to brown add potato chunks and nuts. Use oil very sparingly.
Saute potatoes, stirring regularly, until they are light gold in colour.
Sprinkle with cranberries and serve.
uggested: although this dish is quite flavourful as a side dish, you could
In a large salad bowl, thoroughly combine all ingredients except potatoes.
Cover and chill.
Makes about 10 side dish servings.
immer or saute as a side dish for another meal.
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
ater oozes out of mutton (red meat) and reaches gravy consistency
To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon
an. Add the potatoes, sweet potato, carrot, onion, beets, thyme and
Potato and Cauliflower Layer -- In a
loves (see RecipeZaar for various recipes) , chop and set aside.
ust cover the aubergine and potato cubes. Squeeze in lemon juice
s helpful.)
3. Boil potato slices until *just* cooked. Drain
he red potato slices in a greased 9 x 9 baking dish or
ith a short side facing you, spread the potato mixture over the
Combine lentils and water in a saucepan over medium heat; bring to a boil and cook about 20 minutes.
Stir potato, red bell pepper, onion, garlic, salt, and pepper into the lentils; continue cooking until the potato and lentils are tender and cooked through, about 15 minutes more. Garnish with cilantro and green onion to serve.
Preheat oven to 350 degrees.
In a large bowl combine potato wedges and 2 tbsp olive oil, toss to coat.
Place potatoes on a large sheet pan.
Bake for 20 minutes, turning each wedge over after 10 minutes.
Heat a large skillet over medium high heat.
Add 2 tbsp olive oil to coat bottom of skillet.
Add sausage slices.
Cook on each side for 5 minutes.
Drain on paper towels.
Remove potatoes from oven and place on serving dishes.
Top with grated cheese and scallions.
Combine potato, 1/4 teaspoon salt, and
cubes out of 1 potato).
Poke holes all over
b>potato and swede into a large mixing bowl. Put to one side